Thank goodness for kumquats! I wasn’t in the mood to make anything with the greens we have growing in our winter garden, so imagine my delight when I noticed that there were a handful of ripe kumquats growing on our tree. I grabbed what I could reach, since I didn’t feel like getting a ladder, and got to work on a quick, semi-healthy breakfast recipe (ok, maybe not all that healthy when I decided to switch from whole-wheat bread to buttery, eggy, challah).

I was working here at Sunset the first time I ate a kumquat—what a surprise that was. They’re sort of like oranges in reverse—the rind is sweet and the inside is tart and slightly bitter. Now that I’m onto their secret, I can’t seem to stop myself when presented with a bowlful.

Here’s how I made my “healthy-ish” breakfast recipe:

I thinly sliced the kumquats, removing the seeds.

Then I sautéed them with a teensy bit of our homemade butter leftover from last week’s feast and some of our honey (about 1 1/2 tsp. per generous handful of kumquat slices).

I cooked this mixture over medium heat until the kumquats turned translucent, tender, and had absorbed the honey.

I then slathered some toasted challah bread with low-fat Greek yogurt (ok, the only truly healthy part of this recipe!) we had that was leftover from a potato salad recipe I’ve been working on for a summer issue.

I then topped the toasts with the kumquats. A super-simple, satisfying breakfast recipe!

CATEGORIES

About Westphoria

Westphoria explores the innovations and lifestyle trends of the 13 Western states, covering food, drink, design, arts and culture, and the dreamers who live here. To contact the editor, westphoria@sunset.com